Shortening, industrial, soy (partially hydrogenated ) for baking and confections

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Priority	Nutrient
100000	🏆	-	Total lipid (fat)
40118	🏆	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
30848		-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
10638		-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
7281		-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2667		-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2333	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:2i, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
400	🏆	-	FATTY ACIDS, POLYUNSATURATED, 18:3i, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
346	🏆	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
316	🏆	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
114		-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
94		-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
57		-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)